Maccheroni And.... Collard Greens???? - Brando Cucina Blog at Allrecipes.com - 293695

Brando Cucina

Maccheroni and.... collard greens???? 
 
Jan. 4, 2013 4:10 pm 
Holy cow. Ever have one of those cooking moments when you realized in the middle of a prep that you totally have something completely out of place? Well there you are. You're prepped, pans are out, menu is set in your mind and you look down and find...., what? collard greens? wait! and you thought it was kale??

Ah yes, what a dummy. If you've seen a post or two from me you know I'm a big farm box fan. This week's box was supposed to have lacinato kale in it and I didn't even check. I set myself about to make this recipe actually, a kale based pasta with a bit of mascarpone but then I looked down on the cutting board and thought, hey wait...this isn't kale? Collards. To be honest I never actually cooked collards before and they tasted somewhat bitter raw. Ok, onto plan B since this is what I have.

I figure collards are tough (they look and feel like it) so maybe a braise. I put 1/4 cup of olive oil in the saucepan with 1 TBSP butter and sauted 1/2 yellow onion until translucent. Then I removed the center ribs from the collards, cut into 1/4" strips and added to the pan (about 5oz of the greens). Sauted them a bit until just starting to go soft and then added a ladle full of chicken stock over medium heat and reduced until most (but not all) of the liquid was gone. In the meantime I chopped up one scallion and a leek into 1/4" slices then added those to the pan with the braised collards. Sauted until the leeks went soft then added about 2 cups of chicken stock, brought to a boil and then reduced the heat to medium-low, adding about a TBSP of chopped parsley plus about a scant TSP of sea salt.

In the meantime I got my pasta pot ready for the maccheroni (from my new Chitarra) and cooked the pasta to just under al dente since it was going into the saucepan for a minute or two. Once the sauce had reduced to tossing consistency I added the pasta, tossed very well to distribute the sauce and let cook for a minute. Lastly for good measure (like is common in  some Northern Italian veggie pastas)  I whipped up one egg in a small bowl and added a ladle full of chicken stock to it to blend and tossed the egg blend with the pasta.

Out onto the dish, a sprinkle of grated parm and.... hey! it's not bad. In fact it's pretty tasty. I think the leeks complemented the collards nicely. My wife liked it and that's really my litmus test. Would I make it again? Well I probably wouldn't run to the store and buy collard greens but if they come in the farm box again at least I'll know what I did with them this time. I think that's the coolest thing about doing a blog. You have a record you can look at to remember what you did.



 
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mbrando

Home Town
Toms River, New Jersey, USA
Living In
Los Gatos, California, USA

Member Since
Dec. 2010

Cooking Level
Not Rated

Cooking Interests
Baking, Grilling & BBQ, Mexican, Indian, Italian, Mediterranean

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